Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Cream together ¾ cup unsalted butter and 1 cup brown sugar on high speed until lighter in color.

Mix in ⅓ cup egg whites on medium speed.

Sift 1 ⅔ cups flour, 1 ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon into the mixture and mix on low until just combined.

Mix in ½ cup sour cream, ½ cup apple cider, and 1 teaspoon vanilla extract on low speed.

Fill cupcake liners about ⅔ full. Bake for 18-20 minutes or until a toothpick comes out clean.

Allow the cupcakes to cool for 10 minutes before transferring to a cooling rack.

Beat ½ cup of butter on medium-high speed for 1-2 minutes until lighter in color and smooth.

Mix in 1 teaspoon vanilla extract, 2 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt on low speed.

Slowly add in 1 ½ cups of powdered sugar, half way through add 1 tablespoon of apple cider.

Mix on low until fully incorporated and desired consistency is reached.

Adjust thickness by adding more apple cider or powdered sugar as needed.

Melt 2 tablespoon unsalted butter in a large pan over medium heat.

Add 2 cups diced apples, ¼ cup sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon salt, and ¼ cup apple cider and stir to combine.

Cook for 10-15 minutes until apples soften and mixture thickens.

Remove from heat and allow filling to cool.

Remove the center from each cooled cupcake and fill with apple filling.

Pipe spiced buttercream frosting on top and chill in the fridge for 10 minutes.

Garnish with an apple chip or apple pie filling and enjoy!